Eggplant steaks with chèvre and tomatoes
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- Prep Time20 min
- Total Time20 min
- Makes4 double-decker steaks
Ingredients
2 large eggplants
2 tbsp fresh lemon juice
1/4 cup olive oil
1 tbsp granulated sugar
1 tbsp fresh basil
1/4 tsp oregano leaves
1/2 tsp salt
2 garlic cloves, minced
140- or 125-g log creamy goat cheese, or light cream cheese
2 juicy tomatoes
12 large fresh basil leaves
Instructions
Peel eggplants, if you wish, as skin may be bitter. Cut lengthwise into 8 slices, each about 1/2 inch (1 cm) thick. Whisk lemon juice with oil, sugar, herbs, salt and garlic.
Preheat barbecue and oil grill. Brush both sides of eggplant with lemon mixture and place on hot grill. Barbecue, brushing again with lemon mixture, until grill marks appear on undersides, from 2 to 3 minutes.
Brush with lemon mixture and turn. Dot top sides with cheese. Continue barbecuing until grill marks appear on underside, from 2 to 3 minutes. Meanwhile, core and thickly slice tomatoes. Remove eggplant from grill and top 4 slices with tomato slices and basil leaves. Top with remaining eggplant, cheese-side down. Serve right away with Tomato and basil topper (see below).
Nutrition (per serving)
Calories 303, Protein 7.8g, Carbohydrates 22.6g, Fat 21.8g, Fibre 6.7g, Sodium 473mg.
For a substantial entree, try these smoky grilled eggplant slices with goat cheese, tomatoes and a quick tomato-basil salsa.
Tomato and basil topper
Coarsely chop 2 large tomatoes and drain. In a bowl, stir 1 tablespoon (15 mL) olive oil with 1 minced garlic clove, 1 teaspoon (5 mL) balsamic vinegar and 1/4 teaspoon (1 mL) each of salt and freshly ground black pepper. Stir in 2 tablespoons (30 mL) finely chopped fresh basil and tomatoes. Makes 1-1/2 cups (375 mL)
